Home dish
by CookWhatHK0 saved
Chicken seared until golden, then braised with fermented black beans, shallots, bird's eye chilli and aromatics in a soy-rich sauce.
Chicken (250 g — wings are recommended; cut each wing through the middle then crosswise into four pieces; toss with 1 tsp salt, half a tsp sugar, 1 spoon oyster sauce and half a spoon cornstarch until coated, then seal in 1 spoon oil to keep it moist and marinate for 10 minutes). A small handful of fermented black beans and 2 bird's eye chillies; 2 shallots, plus spring onion, ginger and garlic to taste.
雞肉（250 克，建議用雞翼，先從中間剪開再橫切一刀，每隻雞翼分四件，用 1 茶匙鹽、半茶匙糖、1 匙蠔油、半匙生粉抓勻，再用 1 匙食油封住雞肉水分，醃十分鐘）。豆豉一小把，指天椒 2 隻；乾蔥 2 個，蔥薑蒜適量。
Add oil to the pan, sprinkle in a little salt to stop sticking, then fry the chicken pieces until both sides are golden and lightly charred.
鑊中下油，撒少許鹽防黐底，放入雞件煎至兩面金黃微焦。
Add the ginger, garlic, shallots and black beans and fry until fragrant, then stir in 1 spoon light soy sauce and a little dark soy sauce until evenly mixed.
下薑蒜、乾蔥、豆豉爆香，加 1 匙生抽、適量老抽炒勻。
Transfer to a clay pot, drizzle a circle of Cantonese rice wine around the edge, and braise over high heat for 3 minutes. (You can skip the clay pot and use the wok directly.)
轉入砂煲，沿邊淋一圈廣東米酒，大火燜 3 分鐘。（也可不轉砂煲，直接用炒鑊。）
Add the bird's eye chillies, lower to a gentle heat and braise for another 2 minutes.
加入指天椒，轉小火再燜 2 分鐘。
Dish up and top with spring onion segments.
上碟，加上蔥段。
